Birds like chicken, duck, quail, and Cornish hens are smaller, worthy alternatives to the traditional Thanksgiving turkey.

The crucial moment in the roasting process comes during the last 30 minutes of cooking. In the final leg of roasting, position the duck breast-side up in the oven -- this step is where the magic ...

Many people are intimidated to cook duck and would much sooner choose to roast a chicken than attempt it. The meat is darker, can dry out quickly, and become tough, it needs to be cooked to the right ...

Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and ...

Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off ...

Here’s another adaptation and a simple version using prunes and duck breasts for ease. Going with the duck theme, you can’t go past duck-fat chips and below is how we do them at Giraffe.

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...